Skijoring?

Yes, this is a thing…It’s Norwegian for “ski driving”.

Skiers are pulled over ice or snow usually by  horses as shown here:

https://www.wired.com/2011/02/photo-essay-skijoring/

Or, by man’s best friend:

http://cdndogs.ca/skijoring-winter-wonderland/

And even reindeer:

http://www.dailymail.co.uk/news/article-1378917/Rudolph-racing-How-spring-Finns-means-lots-snow–REINDEERS-pulling-skiers-along.html

How awesome is that?

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Join Trakkers for $75 before November 30th!

See you on the trails.

 

 

 

Looking for inspiration to start cross-country skiing?

How about Trina Hosmer,  who has been competing since 1967?

https://www.wsj.com/articles/an-ageless-wonder-of-cross-country-skiing-1485604801

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Dates to remember:

November 30th, 2017 – membership fees increase after this date

December 9th,  2017- Training for Bus Captains for Sunday trips.

See you on the trails.

Canadian Ski Hall of Fame and Museum

There’s a Canadian Ski Museum and Canadian Ski Hall of Fame!

Who knew?

http://www.skimuseum.ca/index-eng.php

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Don’t forget — membership fees for Trakkers increase after November 30th.  Join now!

 

See you on the trails.

 

 

Fundamentals of xc skiing technique

What to pack for a Cross Country Skiing day trip

Are you a list person?

Here are a few good lists of what to bring (and what not to bring) on a cross-country skiing day trip:

https://www.rei.com/learn/expert-advice/crosscountry-skiing-checklist-groomed.html

Don’t forget that membership fees increase after November 30th.

See you on the trails.

What’s in your lunchbox (reprised)?

How to fuel yourself for a day of cross-country skiing:

• In the morning before you head out, have a good breakfast with fiber and protein – think oatmeal, pancakes, fresh fruit especially bananas, eggs, potatoes.
• Packed lunch –  carbohydrates for energy, salty foods to replenish salt lost to sweat, and lean proteins; e.g., a turkey sandwich with cheese, tomato lettuce; a fresh fruit; some kale chips or nuts; chicken noodle soup in a thermos with crackers on the side.
• Snacks – think hearty and portable to fit into pockets or small backpack.  Some things I like to bring are beef jerky, chocolate covered almonds, granola bars, energy bars, dried apple rings, mango or other fruits, fruit bars, string cheese, cheese and crackers…
• Liquids – the usual cold water but I also like to bring hot water in a thermos and then a package of cider or hot chocolate mix for apres-ski.

For more ideas, see:

https://braveskimom.com/ski-snacks

https://www.ahealthiermichigan.org/2015/01/16/the-best-snacks-to-pack-for-a-day-of-fun-in-the-snow/

https://trakkersskiclub.wordpress.com/2015/01/16/whats-in-your-lunchbox-food-for-the-trails/

Remember – Trakker’s Open House is this Friday, 7-9 pm at Swansea Town Hall, 95 Lavinia.

See you on the trails.

Cynthia’s Banana Bread Recipe

I was briefly part of a community orchestra a few years ago.  The best part of this experience was the most amazing banana bread that was being served for the refreshment break. This is Cynthia’s recipe for banana bread that she has been making since the 70’s.  This would make a good snack when you’re out on the trails.

• • 3 cups all-purpose flour
  •  1 teaspoon baking soda
  • 2 tsp baking powder
  • 2/3 cup butter
  • 1 1/2 cups  light brown sugar, firmly packed
  • 2 eggs
    
  • 3 medium-large bananas (about 375 ml) mashed
  • 1/3 cup sour cream or plain yogurt
    

1. Preheat oven to 375 degrees F. Lightly grease 4 small loaf pans.  Arrange oven rack to upper 1/3rd position.
   
2. In a large bowl or mixer bowl, cream together butter and brown sugar. Add eggs and beat until fluffy.  Stir in mashed bananas and 250 ml of the flour. Add sour cream and remaining dry ingredients. Beat on high for 2 minutes. Pour batter into the 4 loaf pans.
   
3. Bake in preheated oven for 40-45 minutes (if using one large pan then bake 50-55 minutes). Test for doneness by inserting toothpick into center of the loaf and see if it comes out clean. Let bread cool in pan for 5 minutes before removing. Then place bread on wire rack to cool before wrapping or serving.
   
4. Loaves can be frozen for about 1 month if well wrapped.  Thaw on the counter for about 10 minutes then slice while still partially frozen. Allow to thaw for another 10 – 15 minutes before serving.

Trakkers is holding its annual open house this Friday (Nov 17th) from 7-9 pm. Come out to find out more about the club, the weekend trips and to meet other club members!

See you on the trails.